Application of Raman spectroscopy for the determination of proteins denaturation and amino acids decomposition temperature

Ojeda-Galván, Hiram Joazet; Hernández-Arteaga, Aida Catalina; Rodríguez-Aranda, M. C.; Toro‐Vázquez, Jorge F.; Cruz-González, N.; Ortíz-Chávez, S.; Comas-García, M.; Rodríguez, Ángel Gutiérrez; Navarro‐Contreras, H.

doi:10.1016/j.saa.2022.121941

Cited by 19 publications

(20 citation statements)

References 16 publications

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“…For instance, the weight decreased by 6% when the heating temperature was increased from 30 to 165 °C, which can be associated with the evaporation of the constituent water. On the other hand, the observed 5% decrease in weight between 165 °C and 223 °C could be related to the thermal denaturation process of proteins 31 . The abrupt 22% decrease in weight observed between the onset and peak temperatures of 223 °C and 289 °C can also be associated with the thermal decomposition (

T_{d}

) of tilapia proteins 32 .…”

Section: Resultsmentioning

confidence: 96%

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Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Coronado‐Vázquez,

Grajales‐Lagunes,

Rosales‐Mendoza

et al. 2023

J Sci Food Agric

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BackgroundTilapia (Oreochromis spp.) in the form of frozen fillets is one of the fishes with the highest commercial production levels worldwide. However, protein denaturation, membrane rupture, and lipid oxidation are commonly observed in fillets when stored at standard commercial freezing temperatures for long periods. This study proposes, for the first time, the use of maltodextrin and state diagrams to define processing strategies and suitable storage temperatures for fresh and dehydrated tilapia fillets. Differential scanning calorimetry (DSC) was used to study the effect of maltodextrin weight fractions () of 0, 0.4, and 0.8 on the thermal transitions of tilapia fillets as a function of solid mass fractions ().ResultsThe glass transition temperature curve () and characteristic parameters of maximal freeze concentration (, , ) of tilapia increased significantly with the addition of maltodextrin. Using developed state diagrams, freezing and storage temperatures of −22 °C, −15 °C, and −10 °C (P < 0.05) for long‐term preservation were defined for tilapia fillets produced with of 0, 0.4, and 0.8.ConclusionMaltodextrin is an excellent alternative as a cryoprotectant and drying aid to increase the thermal parameters of tilapia fillets by achieving frozen storage temperatures above the standard commercial freezing temperature of −18 °C. © 2023 Society of Chemical Industry.

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T_{d}

) of tilapia proteins 32 .…”

Section: Resultsmentioning

confidence: 96%

“…As the temperature increases, the protein molecule can undergo a disordered arrangement related to its secondary, tertiary, and quaternary structure, called denaturation, and decompose at extreme temperatures 17,31,32 . The samples' thermal history and stability are therefore essential for

T_{normalg}

measurement.…”

Section: Resultsmentioning

confidence: 99%

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Coronado‐Vázquez,

Grajales‐Lagunes,

Rosales‐Mendoza

et al. 2023

J Sci Food Agric

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“…Region I, which covers the temperature range up to ~120 °C, is attributed to the drying phase (moisture removal) and simultaneous thermal removal of particularly volatile organic compounds, which constitute the characteristic aroma profile of the matrix (−Δm% = 3.5%). Within this region, other thermally activated processes occur without loss of mass, such as the denaturation of proteins by unfolding [ 97 , 98 ]. Region II, which covers the temperature range from ~120 °C to ~211 °C, represents the mass loss related to bound water, i.e., the water typically retained by the inorganic fraction, such as the crystallization water of mineral salts.…”

Section: Resultsmentioning

confidence: 99%

Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement

D’Eusanio

Malferrari

Marchetti

et al. 2023

Life

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Among the waste materials of wine production, grape seeds constitute an important fraction of the pomace, from which the precious edible oil is extracted. The residual mass from oil extraction, the defatted grape seeds (DGS), can be destined for composting or valorized according to the circular economy rules to produce pyrolytic biochar by gasification or pellets for integral energy recovery. Only a small quantity is used for subsequent extraction of polyphenols and tannins. In this study, we performed a chemical characterization of the DGS, by applying spectroscopic techniques (ICP-OES) to determine the metal content, separation techniques (HS-SPME-GC-MS) to evaluate the volatile fraction, and thermal methods of analysis (TGA-MS-EGA) to identify different matrix constituents. Our main goal is to obtain information about the composition of DGS and identify some bioactive compounds constituting the matrix in view of possible future applications. The results suggest that DGS can be further exploited as a dietary supplement, or as an enriching ingredient in foods, for example, in baked goods. Defatted grape seed flour can be used for both human and animal consumption, as it is a source of functional macro- and micronutrients that help in maintaining optimal health and well-being conditions.

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“…126,127 Nevertheless, infrared spectroscopy and Raman spectroscopy are considered to be complementary techniques. 128–130…”

Section: Quantitative Methods For Monitoring Photopolymerization Reac...mentioning

confidence: 99%

“…118 126,127 Nevertheless, infrared spectroscopy and Raman spectroscopy are considered to be complementary techniques. [128][129][130] The polarizability of the electrons in a molecule corresponds with the intensity of the Raman effect. The molecule is briefly in a virtual energy state as a result of this excitation before the photon is released.…”

Section: Polymer Chemistry Reviewmentioning

confidence: 99%

Review of quantitative and qualitative methods for monitoring photopolymerization reactions

et al. 2023

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Application of Raman spectroscopy for the determination of proteins denaturation and amino acids decomposition temperature

Cited by 19 publications

References 16 publications

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Using maltodextrin and state diagrams to improve thermal transitions in tilapia fillet (Oreochromis spp.)

Waste By-Product of Grape Seed Oil Production: Chemical Characterization for Use as a Food and Feed Supplement

Review of quantitative and qualitative methods for monitoring photopolymerization reactions

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